Tag Archives: organic

Easy Asian Inspired Lettuce and Veggie Wraps

One thing my family eats a lot of is ground beef. Because I insist on it being local, ethically and naturally raised it just makes the most sense for us and allows us to be able to eat a lean, premium quality meat more often than we normally would. The big challenge with it though is trying to find new things to make. The lazy chef in me is tempted to make burgers all the time. But alas, this can’t happen. I may be a lazy chef but I’m also the most likely person in my family to get bored of a particular food to the point of never wanting to eat it again. So it seems like a weekly quest of mine to find something new to try.

I know you are thinking “Hey, these aren’t technically wraps!”, but y’know, you COULD wrap them. Either by rolling these long ways or switching up the romaine lettuce for iceburg or Boston. I just chose to eat them more taco-style as pictured. I’ve seen various recipes like this one floating around on the internet (often claiming to be knock-offs of PF Chang’s lettuce wraps) but this is my first time trying my hand at anything like this. What I love about this recipe is that it’s low carb BUT STILL FILLING. For me anyway. And when you start cutting out things like bread, feeling full isn’t always easy. 

Lettuce wraps recipe

Easy Asian inspired Lettuce Wraps

– 1lb lean ground beef (you could also use ground pork or chicken if preferred)
– 2 romaine hearts
– 3-4 green onions, finely chopped
– 1 bag of shredded fresh veggies or coleslaw (I used the PC carrot, broccoli and cabbage one)
– 2 cloves of garlic, minced
– 3 tablespoons low sodium soya sauce
– 2 tbsp Worcestershire sauce
– 2 tbsp water
– 1 tbsp maple syrup (optional)
– 2 tsp sesame seeds
– Salt and Pepper to taste

– Brown ground beef in a skillet, drain off any fat.

– In small bowl, stir together the minced garlic, soya sauce, Worcestershire sauce, water and maple syrup. Pour mixture over the cooked beef and stir in. Add sesame seeds and the finely chopped green onion and stir in. Add salt and pepper to taste.

– Serve on full romaine lettuce leaves. Top with coleslaw/veggies and enjoy!

ottawa food blog - lettuce wraps

lettuce wraps

What kinds of light, summery dishes are you cooking up this summer?

Luscious Vegan Raspberry Lime Freezer Pops

I bought fresh raspberries at the grocery store the other day. To be honest, they aren’t something I usually buy fresh. We eat a lot of berries in our green smoothies but frozen tend to be the best price and easiest to store. The disadvantage to this though is that the flavour of any one fruit isn’t really appreciated. They over-shadow each other and sadly, raspberry usually gets labeled as that sour berry that leaves those annoying seeds in your teeth.

Raspberry details

Oddly enough, I have many fond memories associated with raspberries. The first bite of them after not having had them in so long took me right back to my Granny and Papa’s backyard in Scarborough. The summer afternoons we’d spend out there as kids. Playing, eating, gathering together with cousins, aunts, uncles, friends and relatives from near and far. My granny didn’t actually have a raspberry bush. It belonged to the neighbours on the other side of the chain-link fence. My younger brother and I would grab plastic Tupperware bowls from the kitchen, crouch down low and reach our fingers through the holes in that fence to pick only the ripest, rosiest ones off the bush. Looking back I’m not even sure why we bothered to get the bowl. Most of them went directly from the plant to our mouths. The odd time we’d smash them and make ‘raspberry jam’. More often than not though I preferred to eat the berries as is, one by one. Place it on the tip of my tongue, open side down, and squish it flat against the roof of my mouth. This is the best way to enjoy them. Savouring it’s sweet, slightly tart, summery flavour slowly and softly. Chewing? Not even an option.

fresh Raspberries

I’m not sure whether this neighbour ever knew. To this day I bet they had no idea that those raspberries growing along the fence of their mostly neglected and unused backyard are associated with one of the most wonderful, delicious memories of my childhood. Memories also involving Sunday drives in the city, sunburns, side ponytails, jelly shoes, backyard wrestling, the smell of my Granny’s pot roast wafting from the windows of her little house on Craiglee Drive and the sound of her voice in her Irish accent saying “Don’t be picking too many of those raspburries now or the neighbours’ll be cross with ye!”.

Raspberries in a dish

I’m always seeing such unique and delicious sounding recipes on Pinterest for various delicious frozen treats and that inspired me to create my own freezer dessert on a stick. I incorporated two of my favourite flavours – raspberry and lime and also made them with the potential to be raw, vegan, dairy free, refined sugar free and paleo friendly. Why? Because I think everyone should enjoy these. Including my own kids who I hope will have some of their own special food related memories because of the things I make. 🙂

vegan Raspberry Popsicle recipe

pink popsicle close up

Luscious Raspberry Lime Freezer Pops – makes 6 large bar style popsicles

– 1.5 cups fresh raspberries
– 1 can full fat coconut milk
– Juice of one lime
– 2 tsp pure vanilla extract (optional)
– 1/4 pure maple syrup or honey.

Pour entire contents of coconut milk into a blender along with the vanilla, lime juice and maple syrup or honey. Blend well until mixture is smooth. Add whole raspberries and blend for a few seconds more. Longer if you want your popsicles smooth, or blend for a shorter time if you want visible fruit chunks. I prefer a little chunk 😉

Pour mixture into popsicle moulds and freeze until bars are solid. When ready to eat, remove from freezer and enjoy!


Paleo Raspberry coconut milk popsicles